Navajas a la Gallega

Method

Clean the razor clams thoroughly under cold running water, discarding any that remain open. Heat the olive oil in a large shallow pan or earthenware dish over medium heat and gently fry the sliced garlic until just golden, taking care not to burn it. Add the chopped chilli and paprika, stirring for 30 seconds to infuse the oil. Arrange the razor clams in a single layer in the pan, season with salt and pepper, and increase heat to medium-high. Cook for 3-4 minutes until the clams open, discarding any that fail to open. Drizzle with lemon juice, scatter over the fresh parsley, and serve immediately in the cooking vessel with crusty bread to soak up the infused oil.